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cooking.nytimes.com
This recipe is by Joanna Pruess and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The softened grilled garlic is delicious spread on the tomato bread.
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Bring out the best flavor of fresh vegetables by basting them with herb-infused chicken broth during grilling.
cooking.nytimes.com
Summer corn and clam chowder is like a clambake in a bowl, emphasizing the sweetness of each ingredient To give the chowder a somewhat Italian slant and to magnify the corn flavor, a handful of polenta is used to thicken the broth slightly, as is the case with certain Tuscan vegetable soups Steam your own clams, if possible, or buy chopped clams from the fishmonger.
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Get Beef Tagine Recipe from Food Network